Table 5 Effects of different dietary starch sources on the free amino acid profile of the longissimus thoracis muscle of finishing pigs (mg/100 g)

3.24 ± 0.29^b

4.14 ± 0.49^b

6.90 ± 0.91^a

0.001

< 0.001

0.001

35.85 ± 2.41

34.94 ± 1.05

36.78 ± 1.92

0.788

0.724

0.788

84.43 ± 4.68

88.30 ± 5.84

76.04 ± 3.66

0.207

0.239

0.207

134.26 ± 2.22^b

141.37 ± 4.85^b

158.28 ± 5.53^a

0.003

0.001

0.003

340.53 ± 6.36^b

350.86 ± 5.63^ab

361.49 ± 6.68^a

0.048

0.024

0.082

41.47 ± 1.91

45.65 ± 1.72

45.28 ± 2.93

0.366

0.242

0.366

4.03 ± 0.15

4.03 ± 0.23

4.19 ± 0.19

0.797

0.553

0.797

40.53 ± 1.47

45.20 ± 3.89

39.64 ± 1.57

0.279

0.814

0.279

12.06 ± 0.48

12.09 ± 0.55

12.47 ± 0.68

0.857

0.612

0.857

155.29 ± 11.27

143.67 ± 11.24

166.84 ± 15.05

0.446

0.527

0.446

56.40 ± 2.46

55.22 ± 3.02

54.90 ± 2.82

0.922

0.700

0.922

37.41 ± 1.90

38.41 ± 2.44

37.09 ± 1.81

0.895

0.913

0.895

25.22 ± 1.34

25.03 ± 0.89

23.78 ± 2.07

0.768

0.499

0.768

31.00 ± 1.33

31.33 ± 1.74

30.95 ± 2.12

0.986

0.984

0.986

72.97 ± 4.37

70.20 ± 2.13

70.24 ± 3.99

0.827

0.592

0.827

44.51 ± 2.06

47.75 ± 1.96

48.80 ± 2.46

0.363

0.168

0.363

66.66 ± 4.66

58.48 ± 4.07

70.12 ± 6.85

0.304

0.659

0.304

25.13 ± 1.11

26.80 ± 1.67

24.10 ± 1.15

0.370

0.599

0.370

15.82 ± 2.51

13.52 ± 1.09

13.97 ± 2.02

0.662

0.488

0.662

162.12 ± 5.70

159.43 ± 11.77

157.02 ± 11.63

0.938

0.718

0.938

648.43 ± 6.67^b

678.07 ± 10.90^ab

696.77 ± 14.02^a

0.017

0.004

0.017

1388.90 ± 19.58

1396.43 ± 15.56

1438.87 ± 22.17

0.165

0.078

0.167